Vegan Black Eyed Peas with Chili Recipe

Gas Stove Top Method - Use bamboo skewers to secure the vegetable so that it will be easy to turn or rotate. Place over the flame of the stove top burner and roast on all sides until the outside surface becomes charred.

Grill Method - Coat the cooking grate with non-stick cooking spray or brush with oil and place the vegetables over direct heat on both sides until the outside surface becomes charred.

Oven Method - Set your oven to the highest temp, place the rack on the bottom level, coat a baking tray with non-stick cooking spray or oil, place the vegetables on the tray, and roast on both sides in the oven on the bottom rack until the outside surface becomes charred.

Broiler Method - coat a baking tray with non-stick cooking spray or oil, place the vegetables on the tray, and broil on both sides until the outside surface becomes charred.

Soak the beans in a large bowl with water 3 inches above the peas and ½ teaspoon of baking soda overnight. Room temp, filtered or tap water is best.

After the beans have soaked, wash and strain at least 3 times to remove the baking soda.

Place the beans into a stock or soup pot with water 2 inches above the peas, add ½ teaspoon of baking soda and bring to a boil on high heat.

Cook the beans for 15 minutes, scooping and discarding the foam on the surface of the water.

Once the foam stops, turn the heat down to low.

In a deep skillet add the oil and place on medium to high heat.

Once the oil is hot add the green seasoning, onion, garlic, ginger, celery, seasoning peppers and jalapeños and sauté for 5 minutes.

To the skillet add the carrot, tomatoes and spinach and cook for 5 minutes.

Add the sautéed vegetables, herbs and seasonings to the pot of Black Eyed Peas and stir using a wooden spoon.

Add the remaining ingredients, mix to thoroughly incorporate, cover and let cook for 15 minutes or until the beans are tender.

Add Salt and Pepper to taste.

Remove from the heat, serve hot and enjoy.